Grilled prime rib is coated with a flavorful rub and then grilled to perfection for a main course that is worthy of any occasion! Not only is it easy to prepare, but this tender and juicy meat is so versatile that it can accompany any of your favorite side dishes! If you're needing a meal that will wow your family and friends, this prime rib recipe is for you!
Easy Grilled Prime Rib Roast Recipe
Prime rib is one of my favorite cuts of beef because it can be prepared in so many ways, pairs well with everything, is easy to make, and is fantastic for any occasion! This meat is tender and juicy enough to be served for Christmas but still simple enough to be enjoyed all year long!
Not to mention, the leftovers can easily be repurposed into a wide variety of different meals, including breakfast, lunch, and dinner options! All in all, this tasty and flavorful meat deserves a spot in everyone's recipe boxes!
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🥘 Grilled Prime Rib Ingredients
Go ahead and choose a great prime rib roast from the butcher counter and grab your seasonings! I love using this homemade prime rib rub, but you can always use your preferred blend!
Prime Rib
- Prime Rib Roast - One 8-pound or 4-bone prime rib roast. Take a look at my post on how to select prime rib for some tips and tricks!
- Olive Oil - 1-2 tablespoons of extra virgin olive oil.
Prime Rib Rub
- Kosher Salt - 3 tablespoons of Kosher salt.
- Pepper - 2 tablespoons of coarse ground black pepper.
- Garlic Powder - 1 tablespoon of garlic powder.
- Sage - ½ tablespoon of ground sage.
- Thyme - ½ tablespoon of dried thyme.
- Smoked Paprika - ½ tablespoon of smoked paprika (or regular paprika).
- Oregano - 1 teaspoon of dried oregano.
- Onion Powder - 1 teaspoon of onion powder.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Grill Prime Rib
The key to this tasty roast is to use indirect heat on the grill! For this recipe, you are going to need your BBQ grill and grilling utensils, aluminum foil, a small bowl for mixing your rub, and a meat thermometer to know when it's properly cooked!
This grilled prime rib will be enough to serve 8 people! You can choose a larger or smaller roast depending on your needs; just adjust the cooking time accordingly.
Prepare The Roast
- Warm. Allow your roast to warm to room temperature, setting it out to take the chill off about an hour in advance. This ensures that your meat will cook evenly on the grill.
- Prep the roast. Prepare your prime rib roast by carefully trimming away any excess fat and silver skin with a sharp knife.
- Coat in oil. Use 1-2 tablespoons of extra virgin olive oil to coat all sides of your 8-pound roast.
- Make the rub. In a small mixing bowl, combine your prime rib rub seasonings (3 tablespoons of Kosher salt, 2 tablespoons of ground black pepper, 1 tablespoon of garlic powder, ½ tablespoon each of sage, thyme, and smoked paprika, and 1 teaspoon of both oregano and onion powder). Set it aside.
Grill
- Preheat the grill. Prepare your grill for two-zone grilling (or indirect heat) at medium heat (325°-375°F / 163°-191°C). Check out my post on grilling temperatures if you want to learn more!
- Put the meat on the grill. Once your grill has reached its ideal temperature of 325°-375°F (163°-191°C), place the roast over indirect heat and close the lid.
- Cook. You will want to let your roast cook until the internal temperature reaches 120°F (49°C) for rare or 130°F (55°C) for medium-rare. This will take about 15 minutes per pound.
- Rest. Transfer the cooked roast to a cutting board or serving platter and loosely tent a piece of foil over the top. Allow the meat to rest for 20-30 minutes before slicing and serving.
Serve your grilled prime rib with a side of tangy horseradish sauce! For ideas on some tasty pairings, take a look at my list of what to serve with prime rib! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can season your prime rib up to 3 days in advance using a dry brine method.
- Rub the prime rib rub directly onto your roast (do not use any oil).
- Place the meat onto a wire rack on a tray and put it in the fridge, uncovered, for up to 3 days.
- When ready, prepare your grill by coating the grates with extra virgin olive oil.
- Transfer the roast to the counter and allow it to come to room temperature for 1 hour before grilling as directed. (Room-temperature meat is best for even cooking).
- When you remove your roast from the grill and allow it to rest, the internal temperature will continue to rise an additional 5-10°F (called 'carryover cooking'). This is why it is ideal to remove the meat from the grill just before it reaches your desired temperature.
- I recommend enjoying prime rib when it is either rare or medium rare. Check out this post on prime rib internal temperatures for more information.
🥡 Storing & Reheating
There are so many different dishes you can make with leftover prime rib!
To store, allow your meat to cool completely before transferring it to an airtight container and storing it in the refrigerator for 5 days.
If you want to freeze your meat for later, wrap it in freezer paper, followed by plastic wrap. Then, place it into an airtight container or bag and freeze it for up to 6 months. Take a look at my post called 'how long will leftover prime rib last' for more details.
Reheating Prime Rib
For small portions, you can reheat your prime rib in the microwave. If you are reheating a larger amount, place the meat into a baking dish with some beef broth (up to ¼ cup, depending on how much meat you have), cover it with foil, and bake it in the oven at 300°F (150°C) until heated through.
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❓ Recipe FAQs
Using indirect heat on the grill, it should take about 15 minutes per pound to grill your prime rib roast. Make sure to add in about 30 minutes to allow the meat to properly rest, too!
A general rule is to plan for 1 pound of prime rib per person. If counting by bones, 1 bone should be able to feed 2 people.
While ribeye and prime rib both come from the same primal cut of beef, they are actually two different things! Prime rib (or a standing rib roast) can be bought either bone-in or boneless and is cooked as a roast. Ribeye steak is actually cut from a standing rib roast before it is cooked. If you want to learn more about all of the similarities and differences, I have an entire post dedicated to it!
🥩 Leftover Prime Rib Recipes
- Leftover Prime Rib Sandwich - Grab your leftover prime rib and your favorite sandwich toppings for a quick and easy lunch!
- Prime Rib Eggs Benedict - This tasty breakfast option features poached eggs and hollandaise sauce!
- Leftover Prime Rib Burritos - Prime rib is a great protein option for incorporating into some delicious burritos!
- Leftover Prime Rib Beef Stroganoff - This rich and creamy pasta dish is quick to prepare and incredibly flavorful!
- Prime Rib Soup - A hearty beef soup is chock full of prime rib and yummy vegetables!
- Leftover Prime Rib Hash - Potatoes, onions, eggs, prime rib, and spices are combined for a satisfying and delicious breakfast!
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📖 Recipe Card
Grilled Prime Rib
Ingredients
Prime Rib
- 8 lb prime rib roast (or 4 bones)
- 1 tablespoon olive oil (extra virgin, or more as needed)
Prime Rib Rub
- 3 tablespoon Kosher salt
- 2 tablespoon ground black pepper (coarse ground)
- 1 tablespoon garlic powder
- ½ tablespoon ground sage
- ½ tablespoon dried thyme
- ½ tablespoon smoked paprika (or regular paprika)
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Allow your roast to warm to room temperature, setting it out to take the chill off about an hour in advance.
- Prepare your prime rib roast by carefully trimming away any excess fat and silver skin with a sharp knife.
- Use 1-2 tablespoons of extra virgin olive oil to coat all sides of your roast.
- In a small mixing bowl, combine your prime rib rub seasonings (Kosher salt, ground black pepper, garlic powder, sage, thyme, smoked paprika, oregano, and onion powder). Set it aside.
- Generously season the prime rib with the seasoning rub, ensuring that you cover all of the sides.
- Prepare your grill for two-zone grilling (or indirect heat) at medium heat (325°-375°F / 163°-191°C).
- Once your grill has reached its ideal temperature of 325°-375°F (163°-191°C), place the roast over indirect heat and close the lid.
- You will want to let your roast cook until the internal temperature reaches 120°F (49°C) for rare or 130°F (55°C) for medium-rare. This will take about 15 minutes per pound.
- Transfer the cooked roast to a cutting board or serving platter and loosely tent a piece of foil over top. Allow the meat to rest for 20-30 minutes before slicing and serving.
Notes
- You can season your prime rib up to 3 days in advance, using a dry brine method.
- Rub the prime rib rub directly onto your roast (do not use any oil).
- Place the meat onto a wire rack on a tray and put it in the fridge, uncovered, for up to 3 days.
- When ready, prepare your grill by coating the grates with extra virgin olive oil.
- Transfer the roast to the counter and allow it to come to room temperature for 1 hour before grilling as directed. (Room-temperature meat is best for even cooking).
- When you remove your roast from the grill and allow it to rest, the internal temperature will continue to rise an additional 5-10°F (called 'carryover cooking'). This is why it is ideal to remove the meat from the grill just before it reaches your desired temperature.
- I recommend enjoying prime rib when it is either rare or medium rare. Check out this post on prime rib internal temperatures for more information.
- To store: Allow your meat to cool completely before transferring it to an airtight container and storing it in the refrigerator for 5 days.
- To freeze: If you want to freeze your meat for later, wrap it in freezer paper followed by plastic wrap. Then, place it into an airtight container or bag and freeze it for up to 6 months. Take a look at my post called 'how long will leftover prime rib last' for more details.
- To reheat: For small portions, you can reheat your prime rib in the microwave. If you are reheating a larger amount, place the meat into a baking dish with some beef broth (up to ¼ cup, depending on how much meat you have), cover it with foil, and bake it in the oven at 300°F (150°C) until heated through.
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